Pies
and Tarts Recipes - Pear and Hazelnut Flan Recipe
Pies And Tarts
Recipes
- Pear And Hazelnut Flan
Ingredients
115g/1 cup plain flour
115g/3/4 cup whole meal flour
115g/1/2 cup sunflower margarine
45ml/3 tbsp cold water
FOR THE
FILLING
5ML/1 tsp vanilla essence
50g/4 tbsp caster sugar
50g/4 tbsp butter, softened
2
eggs, beaten
45ml/14oz can pears in natural juice
few
chopped hazelnuts, to decorate
Method:
To make the
pastry, stir the flours together, then rub the
margarine until the mixture resembles fine
breadcrumbs. Mix to a firm dough with the water.
Roll out the
dough and use to line a 23cm/9in flan tin, pressing
it up the sides after trimming so the pastry sits a
little above the tin. Prick the base, line with
greaseproof paper and fill with baking beans. Chill
for 30 minutes.
Preheat the obne
to 200C/400F. Place the flan tin on a baking sheet
and bake blind for 20 minutes. Remove the paper and
beans after 15 minutes.
Beat all the
filling ingredients together except fro the jam and
pears. If too thick, stir in some of the pear juice.
Reduce the oven temperature to 180C/350F. Spread the
jam on the pastry case and spoon over the filling.
Drain the pears
and arrange them, cut-side down, in the filling.
Scatter over the nuts, bake for 30 minutes until
risen, firm and golden brown.